INSPECTION REPORT Health Protection ASIU-DAAQPF

PREMISES NAME Cabizerra Bistro		Tel: (604) 496-5160 Fax:
PREMISES ADDRESS 14775 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE October 22, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Metachelle Ravela		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two colanders of raw meat was held at room temperature for an undetermined amount of time. The raw meats had an internal temperature greater than 4 deg C (20.0 and 21.9 deg C). Corrective Action(s): Staff discarded the raw meat. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two pork dishes, fried octopus, and vegetable dish in the display hot holding area had internal temperatures between 45-55 deg C. The food items were placed in the hot holding area less than 2 hours ago. Corrective Action(s): Staff reheated the above-mentioned food products to 74 deg C and then stored them in the display hot holding area. Note: if hot holding temperatures fall below 60 deg C, you can reheat the food product to 74 deg C and hot hold at or above 60 deg C. However, if temperatures fall below 60 deg C again, discard the hot held food product. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the start of the inspection, the only handwashing station in the facility was obstructed with frozen meats being thawed under cold running water in the sink basin. Corrective Action(s): Staff removed the raw meat from the sink basin and placed them in a working cooler unit that registered at or below 4 deg C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bags of whole onions were being stored inside non-food grade containers (garbage bags). Corrective Action(s): Staff removed the bags of whole onion from the garbage bag and placed them into plastic food grade containers for storage. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Unfinished raw wood used as storage for sanitized dishes above the dishwashing area. Corrective Action(s): Replace unfinished raw wood with material that is non-absorbent, easy to clean, impervious to moisture and nontoxic. Correction date: 2 weeks Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Inspection - All cooler units temperatures registered at or below 4 deg C - All freezer units temperatures registered at or below - 18 deg C - Hot holding temperatures registered at or above 60 deg C (see code for exception 206) - Handwashing station available with hot and cold running water, soap and paper towel (see code 401) - High temperature dishwasher available for mechanical warewashing, sanitizing temperature registered above 71 deg C on plate surface during final rinse cycle - Three compartment sink available with drain plugs - Food contact surface sanitizer registered at 100 ppm chlorine - Overall sanitation of facility is satisfactory - Cook line and ventilation hood maintained in sanitary manner - No signs of obvious pest activity, licensed pest control services in place - FOODSAFE Level 1 or equivalent requirement met